Easy Apple Gouda Pigs in a Blanket
These apple Gouda pigs in a blanket wrap smoked cocktail sausages, thin apple slices, and creamy Gouda in golden crescent rolls. Served with maple mustard dipping sauce, they’re an easy appetizer for Thanksgiving, Christmas parties, and game day.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 24 pigs in a blanket 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Holiday Recipes
Ingredients
Scale
For the pigs in a blanket
- 1 (8-ounce) can refrigerated crescent rolls, containing 8 triangles
- 24 fully cooked cocktail smoked sausages, patted dry
- 3 ounces young Gouda cheese, rind removed and cut into 24 thin, narrow pieces
- 1 small Honeycrisp or Granny Smith apple, cut into 24 thin, short slices (you may not need the whole apple)
- 2 teaspoons Dijon mustard
- 1 large egg
- 1 teaspoon water
- 1 teaspoon fresh thyme leaves, roughly chopped, optional
For the maple mustard dipping sauce
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon mayonnaise
Instructions
- Preheat the oven. Preheat to 375°F. Line a large baking sheet with parchment paper.
- Prepare the filling. Pat the cocktail sausages dry. Cut the Gouda into 24 thin pieces, slightly shorter than the sausages. Slice the apple about 1/16–1/8 inch thick, trimming the slices so they fit beside the sausages.
- Cut the dough. Unroll the crescent dough and separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles, making 24 pieces.
- Add the mustard and filling. Spread a very thin smear of Dijon over the wide end of each triangle, dividing the 2 teaspoons among all 24 pieces. Top each with one piece of Gouda, one thin apple slice, and one cocktail sausage.
- Roll. Starting at the wide end, roll the dough around the filling toward the pointed tip. Gently stretch the dough as needed. Arrange seam-side down on the prepared baking sheet, leaving about 1 inch between pieces.
- Brush with egg wash. Whisk together the egg and water. Lightly brush over the exposed dough. Sprinkle sparingly with the chopped thyme, if using.
- Bake. Bake for 15–18 minutes, checking at 15 minutes, until golden brown and the dough is baked through underneath. Add a few minutes if needed. Some melted cheese may escape onto the parchment.
- Make the dipping sauce. Stir together the Dijon mustard, maple syrup, and mayonnaise until smooth.
- Serve. Let the pigs in a blanket rest for about 3 minutes, then serve warm with the maple mustard dipping sauce.
Notes
- Cheese: Young Gouda melts more smoothly than aged Gouda. Smoked Gouda can be substituted.
- Apples: Honeycrisp gives a sweeter filling; Granny Smith adds tartness. Use thin slices rather than thick wedges so they soften during baking.
- Avoid overfilling: Small pieces of cheese and apple make the rolls easier to wrap and help limit leaking.
- Make ahead: Assemble up to 4 hours ahead, cover, and refrigerate. Brush with egg wash just before baking. Chilled rolls may need a few extra minutes.
- Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Store the sauce separately.
- Reheating: Reheat at 350°F until the centers reach 165°F, starting with 8–10 minutes. Loosely cover with foil if browning too quickly.
- Serving size: About 3 pieces per person when served alongside other appetizers.
Find it online: https://www.firsthomelovelife.com/apple-gouda-pigs-in-a-blanket/